4 Physiologie. 



diert; solche Oxydation trat bei Anwendung von Emulsin nicht ein. 

 Saligenin wurde nur 0.3— 0.4"/o (in einem Falle bis zu l^/o) zu einem 

 Glukosid gebunden. Gegenwart von Glucose oder Beleuchtung waren 

 ohne Einfluss. Mit Emulsin war eine Synthese von 0.25— Ö.8O/0 zu 

 beobachten. Ein Drittel des Saligenins ging durch Oxydation 

 verloren. 



Pyrocatechin, Hydrochinon und Mandelsäurenitril wurden zu 

 einem niedrigen Bruchteil gebunden; das übrige wurde oxydiert 

 oder fand sich unzersetzt wieder. E. Pantanelli. 



Harden, A. and W. J. Young. The Alcoholic Ferment of 

 Yeast-juice. Part IV, the fermentation of glucose, rhan- 

 nose and fructose by Yeast-juice. (Proc. royal Soc. LXXXI. 

 B. 549. p. 336—346. 1909.) 



This is a continuation of the authors' interesting experimental 

 analysis of the complex catalytic System which determines the magni- 

 tude of alcoholic fermentation of sugars with expressed yeast juice. 



The action of yeast juice in fermenting glucose has been pre- 

 viously shown to have a close relation to the amount ofphosphates 

 added to the extract. It is now shown that exactly the same pheno- 

 mena occur in connection with the fermentation of mannose and 

 fructose. In both cases the addition of phosphate causes the forma- 

 tion of hexose, phosphoric acid and a temporary extra amount of fer- 

 mentation (the sugar being always in excess) equivalent to the 

 amount of phosphate added. The maximum rate of COo-evolution 

 observed during this temporary outburst of fermentation shows 

 an optimal relation to the amount of phosphate present. Fructose is 

 distinguished by showing greater acceleration of its fermentation 

 than the other sugars on the addition of phosphate and by having 

 its Optimum activitaly at a much higher concentration of phosphate. 



A peculiar special inductive action is exhibited by fructose in 

 promoting the fermentation of the other sugars when this is retarded 

 by the presence of superoptimal amounts of phosphates. It looks as if 

 the fructose was an esseritial part of the fermenting katalytic System, 

 so that the total active System is increased by the addition of small 

 amounts of it and the relative concentration of the phosphate is 

 thereby lowered in the direction of the Optimum. J. J. Blackman. 



Harvey, H. W., The action of poisons on Chlamydomonas 

 and other vegetable cells. (Ann. of Bot. XXIII. p. 181— 187. 1901.) 



1. A comparison of the toxic action of three isomers of phthalic 

 acid, of dihydroxyphenol and of cresol upon Chlaniydomonas and of 

 phthalic acid upon bacteria shows that the para-derivative is gene- 

 rally the most effective. This accords with Hunkel and True's 

 work on Lupine roots. There is a general similarity in the doses of 

 these substances required to kill the Lupines and Chlamydotnonas. 



2. The rate at which hydrochloric acid killed Chlamydomonas 

 was determined by noting the rate at which the dead cells accumu- 

 lated upon the bottom of a glass vessel, using an inverted micro- 

 scope. The velocity of the reaction between the acid and the cells 

 foUows the law for a unimolecular reaction as in the experiments 

 of Madsen and Nyman and of Miss Chick with bacteria. 



3. In the killing reaction between Chlamydomonas and diiferent 

 concentrations of Resorcin it is established that the logarithm of 



